FR2586901A1 - Mix for making cakes and confectionery, especially macaroons and sweets, and method of making this mix - Google Patents

Abstract

The invention relates to the preparation of a mix for making food, and more particularly cakes and confectionery, particularly macaroons and sweets, and to the method of making such a mix. The mix is characterised in that it comprises, by mass, approximately 25% to 30% of chestnut, 55% to 65% sugar, 8% to 15% starch and 1% to 6% inverted sugar. The method is characterised in that the chestnuts are baked and then ground with caster sugar, starch and inverted sugar.

Description

"Dough intended for the confection of pttisseriesf in particular of caXons and desserts, and process of manufacture of this dough",
The invention relates to the preparation of a dough intended for the preparation of food, and more specifically of pastries, particularly macaroons and desserts, as well as the method of manufacturing such a dough.

 The doughs used to make pastries are often long and tedious to prepare, especially since their preparation must often be carried out under relatively strict conditions of hygiene and temperature.

 The invention therefore aims to create a dough which can be used to make various dishes, but which is simple to manufacture and which can be obtained under usual conditions, in particular at room temperature, which has a flavor and a very pleasant smell with relatively inexpensive ingredients, which can be manufactured manually, and which is suitable for undergoing cold preservation treatments such as freezing.

 To this end, the invention relates to a dough intended for the confection of pastries, characterized in that it comprises, by weight, about 25% to 30% of chestnut, 55% to 65% of sugar, 8% to 15% starch, and 1% to 6% invert sugar.

 The invention also relates to a process for the production of this dough, characterized in that cooked chestnuts are ground with powdered sugar, starch, and invert sugar.

 Other characteristics and advantages of the invention will emerge from the description which follows concerning a particular form and embodiment of the invention, given by way of nonlimiting example.

 The dough described constitutes a basic "mass" allowing the confection of food, and more precisely of pastries, in particular macaroons and desserts, pancakes and cookies, for example the bases of these products, as well as based on petit fours, creams for filling pancakes and the like, in place of the hazelnuts and almonds currently used, ice creams, parfaits, bomb batter and the like.

 This basic "mass" comprises by weight about 25 to 30% of chestnut, preferably 27%; 55 to 65 of sugar1 preferably 59%; 8 to 15 starch, preferably 118; and 1 to 6% of su cre dit 11inverti "such as the" sugar cream "known commercially as" trimoline ", preferably at a rate of 3%.

 After peeling the chestnuts, we cook them, drain them, and grind them with powdered sugar, starch and invert sugar.

 Although it is possible to grind the chestnuts and then mix the dough obtained with the other ingredients, it is more particularly advantageous to add the other ingredients to whole chestnuts (or possibly in pieces), and to simultaneously operate the grinding and The mixture.

To obtain a 1.75 kg pite, the coats of ingredients are currently as follows:
500 grams of chestnut 6 francs
1,100 grams of sugar 6 francs
200 grams of starch 1.04 francs
50 grams of trimoline 0.24 francs and we therefore end up with a relatively inexpensive product despite its taste characteristics, costing 13.28 francs for a mass of 1,750 grams.

 The process can therefore be implemented only manually, or even with the only intervention of a robob-cutter or the like for grinding the chestnut-sugar-starch-invert sugar complex and the simultaneous mixing of these ingredients.

 The grinding-mixing operation then requires no more than thirty seconds. We can then read freeze or better, freeze it.

 Of course, the invention is not limited to the form and to the embodiment described and represented above, and other forms and embodiments can be provided without going beyond its ambit.

Claims (5)

 I. Dough intended for the confectionery of pastry X characterized in that it comprises in mass, approximately 25t to 30t of chestnut, 55% to 658 of sugar, 8% to 15t of starch and 1 to 6% of invert sugar.  2. Dough according to claim 1, characterized in that the invert sugar is trimoline.  3. Dough according to either of Claims 1 and 2, characterized in that it consists, by mass, of approximately 27% of chestnut, 598 of sugar, 11% of starch and 3% of invert sugar  4. A method of manufacturing a leg according to any one of claims 1 to 3, characterized in that the chestnuts are cooked, then they are ground with powdered sugar, starch and invert sugar.  5. A method according to claim 4 characterized in that after grinding the chestnuts with the other ingredients, the whole is treated with cold with a view to its conservation.